Pour boiling water over the quinoa. Drain, pour fresh water, bring to a simmer, and cook quinoa according to the package instructions.

Leave it aside to cool down.

Finely dice or roughly grate beetroot. Mix quinoa and beetroot.

Grab another bowl to make the dressing: mix soya sauce, honey, olive oil, and white wine vinegar together. Stir well or whip.

Pour the dressing over the quinoa.

Apply a tablespoon of natural yoghurt onto each tortilla and smear it over. Add some baby spinach and a quarter of the quinoa-beet mix.

Wrap and serve.